Vanilla Bliss Balls with Dark Chocolate
November 15, 2025
Yummy energy balls made with cashews, dates and dark chocolate
Serves:Makes about 12-15 balls
Time:~15 minutes (plus 30 min chilling)
These vanilla bliss balls are lovely to keep in the freezer for a small sweet bite with coffee, tea, or after dinner. Made with simple ingredients, naturally sweetened with dates, and mixed with finely chopped dark chocolate.
Ingredients
Base
- 6–7 Medjool dates pitted Medjool dates
- 90 g (½ cup) raw cashews, unsalted
- 80 g (~¾ cup) rolled or porridge oats
- 2 tbsp Greek yogurt
- 1 tsp pure vanilla extract or vanilla bean paste
- Pinch of fine salt
- 1–2 tbsp water, as needed
Mix-ins
- 30 g dark chocolate, finely chopped- i used 90%
Instructions
1. Prep the dates
- Soak in warm water for 5–10 minutes if firm, then drain well.
2. Make the base
- Add cashews and oats to a food processor. Pulse to a fine, floury crumb. Add dates, Greek yogurt, vanilla, and salt. Add water gradually until the mixture holds together when pressed.
3. Add the chocolate flakes
- Transfer the mixture to a bowl. Gently fold in the finely shaved chocolate, don't overmix.
4. Shape
- Roll the dough into small balls.
5. Serve
- For the best taste and texture, refrigerate 30 minutes before serving.
Serving Suggestions
- •Enjoy them straight from the fridge for the best truffle-like texture.
- •Delicious as a little treat with a cup of coffee or tea
- •Pair with fresh fruit like strawberries, raspberries, or sliced pear for a light afternoon snack.
Storage & Meal Prep
- •Fridge: Store in an airtight container for 5–7 days.
- •Freezer: Freeze for up to 2 months. Eat straight out of the fridge or let soften for a few minutes.
- •Meal prep: The flavour deepens after a day, so they're perfect to make ahead.
Variations & Substitutions
- •Chocolate: Add 1 tbsp cocoa powder for a deeper chocolate flavour.
- •Swap Greek yogurt for 2 tbsp coconut cream for a dairy-free version.
- •Nut-free: Replace cashews with: Sunflower seeds, Rolled oats (additional 45 g / ½ cup), Desiccated coconut (20 g / ¼ cup)
Enjoy!
These vanilla bliss balls are lovely to keep in the freezer for a small sweet bite with coffee, tea, or after dinner. Made with simple ingredients, naturally sweetened with dates, and mixed with finely chopped dark chocolate.
Ingredients
Base
- 6–7 Medjool dates pitted Medjool dates
- 90 g (½ cup) raw cashews, unsalted
- 80 g (~¾ cup) rolled or porridge oats
- 2 tbsp Greek yogurt
- 1 tsp pure vanilla extract or vanilla bean paste
- Pinch of fine salt
- 1–2 tbsp water, as needed
Mix-ins
- 30 g dark chocolate, finely chopped- i used 90%
Instructions
1. Prep the dates
- Soak in warm water for 5–10 minutes if firm, then drain well.
2. Make the base
- Add cashews and oats to a food processor. Pulse to a fine, floury crumb. Add dates, Greek yogurt, vanilla, and salt. Add water gradually until the mixture holds together when pressed.
3. Add the chocolate flakes
- Transfer the mixture to a bowl. Gently fold in the finely shaved chocolate, don't overmix.
4. Shape
- Roll the dough into small balls.
5. Serve
- For the best taste and texture, refrigerate 30 minutes before serving.
Serving Suggestions
- •Enjoy them straight from the fridge for the best truffle-like texture.
- •Delicious as a little treat with a cup of coffee or tea
- •Pair with fresh fruit like strawberries, raspberries, or sliced pear for a light afternoon snack.
Storage & Meal Prep
- •Fridge: Store in an airtight container for 5–7 days.
- •Freezer: Freeze for up to 2 months. Eat straight out of the fridge or let soften for a few minutes.
- •Meal prep: The flavour deepens after a day, so they're perfect to make ahead.
Variations & Substitutions
- •Chocolate: Add 1 tbsp cocoa powder for a deeper chocolate flavour.
- •Swap Greek yogurt for 2 tbsp coconut cream for a dairy-free version.
- •Nut-free: Replace cashews with: Sunflower seeds, Rolled oats (additional 45 g / ½ cup), Desiccated coconut (20 g / ¼ cup)
Enjoy!
